Soft Strawberry Lemon Olive Oil Sheet Cake

Soft Strawberry Lemon Olive Oil Sheet Cake

This tender sheet cake combines fresh strawberries, bright lemon flavor, and olive oil for a moist, delicate crumb. It’s perfect for spring and summer gatherings and stays soft for several days.

Ingredients

For the Cake

• 2 cups (250 g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• ¾ cup (180 ml) extra-virgin olive oil
• ⅓ cup (80 ml) fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup (120 ml) whole milk or buttermilk
• 1½ cups (225 g) fresh strawberries, diced

For the Lemon Glaze (Optional)

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest

Equipment

• 9 × 13-inch (23 × 33 cm) baking pan
• Mixing bowls
• Whisk
• Spatula

Instructions

1. Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9 × 13-inch baking pan with parchment paper.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside.

3. Mix the Wet Ingredients

In a large bowl:

1. Whisk the sugar and eggs until slightly pale.
2. Slowly whisk in the olive oil.
3. Add the lemon juice, lemon zest, and milk.
4. Mix until smooth.

4. Combine

1. Add the dry ingredients to the wet ingredients.
2. Stir just until no dry flour remains.
3. Fold in the diced strawberries gently.

5. Bake

1. Spread the batter evenly into the prepared pan.
2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool

Allow the cake to cool completely in the pan before glazing.

Lemon Glaze

1. Whisk powdered sugar, lemon juice, and lemon zest until smooth.
2. Drizzle over the cooled cake.
3. Let the glaze set for 10–15 minutes before slicing.

Serving Suggestions

• Serve with whipped cream.
• Top with fresh sliced strawberries.
• Pair with tea or coffee.
• Add a scoop of vanilla ice cream for dessert.

Storage

Room Temperature

• Up to 2 days in an airtight container.

Refrigerator

• Up to 5 days.

Freezer

• Wrap individual pieces tightly and freeze for up to 2 months.

Tips for Success

• Pat diced strawberries dry with paper towels before adding them to the batter to prevent excess moisture.
• Use freshly grated lemon zest for the brightest flavor.
• Choose a mild olive oil rather than a strongly peppery one.
• Avoid overmixing the batter to keep the cake soft and tender.
• For extra lemon flavor, brush the warm cake with 2 tablespoons of lemon syrup before glazing.

Yield

• 12–16 servings.